Updated 05.11.26
One of the advantages of making cheesecake for two is that it keeps the whole dessert feeling a little more relaxed. Instead of baking a large cake and working through leftovers for days, you get just enough to enjoy the creamy richness at its best. Because it is not baked, the texture tends to feel softer and more cloud-like, which suits strawberries beautifully. The fruit keeps the dessert bright and fresh, while the filling gives it that unmistakable cheesecake richness, but without adding a whole lot of fat.
This is also a dessert that looks pretty, almost without trying. The pink filling, the red glossy topping: it all feels naturally suited to spring and summer tables. It feels cheerful, polished, and wonderfully easy to share.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
FOR THE BASE
- Graham crackers
- Butter
- Granulated sugar
FOR THE CHEESECAKE FILLING
- Strawberries
- Cream cheese – low fat cream cheese is my choice, to keep the cheesecake light.
- Greek yogurt – fat free Greek yogurt is another l
- Granulated sugar
- Gelatin powder
FOR THE CHEESECAKE TOPPING
- Strawberries
- Lemon juice
- Granulated sugar
- Gelatin powder
How to Make No-Bake Strawberry Cheesecake
Step 1 – Crush the Graham crackers until you have fine crumbs. Transfer the crumbs into a bowl, and add the melted butter and granulated sugar. Mix until you have a homogeneous mixture.
Press the buttery crumbs on the bottom of the lined springform pan and flatten it with your hands, creating the base of the cheesecake.
Place the springform in the refrigerator to harden.
Step 2 – Transfer pieces of strawberry into a blender, together with the cream cheese, yogurt and sugar. Puree until smooth.
Sprinkle the gelatin powder in a little bit of warm water and mix well. Add this to the blender and mix again.
Step 3 – If you prefer to do so, slice the strawberries thinly and arrange the slices around the edge of the prepared tin, top facing up.
Step 4 – Pour strawberry-yogurt mixture into the springform. Use a spoon to create a smooth top. Cover with plastic wrap and place in a refrigerator to set. Leave in refrigerator for 6 hours or overnight.
Step 5 – Chop the strawberries and transfer to a small sauce pan, together with sugar and lemon juice.
Bring to a simmer and cook for a few minutes, until the strawberries become soft. Mash the strawberry mixture and push through a sieve to get all the seeds.
Once the mixture is cooled a little, add the gelatin powder and mix thoroughly.
Step 6 – Pour the strawberry sauce over the top of the cooled cheesecake.
Place the cheesecake back in the refrigerator and cool for another hour to set the topping.
Step 7 – Carefully slide a knife around the perimeter of the cheesecake to loosen the spring form ring. Remove spring form ring and take cheesecake off the bottom. Decorate the top with fresh strawberries and mint.
This No-Bake Strawberry Cheesecake is the recipe to make during strawberry season. The strawberries are in optimal flavor and in full supply. This cheesecake is what you expect, airy, creamy, flavorful. My choice of low fat cream cheese and fat free yogurt will amaze you.
No-Bake Strawberry Cheesecake
Pin Recipe FacebookIngredients
For the Base
- 3/4 cups graham crackers, crumbs
- 2 teaspoons granulated sugar
- 1/4 cup butter, melted
For the Cheesecake Filling
- 7 ounces strawberries, cut in pieces
- 7 ounces cream cheese (NOTE 1), low-fat
- 1 cup Greek yogurt (NOTE 1), fat-free
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 envelope gelatin powder
- 1/4 cup water
- 2 ounces strawberries (optional), around the edge of the spring form
For the Cheesecake Topping
- 4 ounces strawberries
- 2 tablespoons granulated sugar
- 1/4 lemon, juice only
- 1/3 envelope gelatin powder
Decorations
- mint leaves (NOTE 2)
- strawberries
Instructions
Make the Base
- Line the bottom of a 6-inch springform with parchment paper. Spray the inside ring with cooking spray.
- Put the Graham crackers in a sealable bag and crush the crackers, using a rolling pin, until you have fine crumbs. You can also use a food processor if you prefer.
- Transfer the crumbs into a bowl, and add the melted butter and granulated sugar. Mix until you have a homogeneous mixture.
- Press the buttery crumbs on the bottom of the lined springform and flatten it with your hands, creating the base of the cheesecake.
- Place the springform in the refrigerator for the base to harden.
Make the Cheesecake filling
- Sprinkle the gelatin powder in a little bit of warm water and mix well.
- In the meantime, wash and hull the strawberries and cut into pieces
- Transfer the strawberries pieces into a blender, together with the cream cheese, yogurt and sugar. Puree until smooth.
- Add the gelatin mixture and blend again.
- If you prefer to do so, slice the strawberries thinly and arrange the slices around the edge of the prepared tin, top facing up.
- Pour strawberry-yogurt mixture into the springform. Use a spoon to create a smooth top. Cover with plastic wrap and place in a refrigerator to set. Leave in refrigerator for 6 hours or overnight.
Make the Cheesecake Topping
- Chop the strawberries and transfer to a small sauce pan, together with sugar and lemon juice.
- Bring to a simmer and cook for a few minutes, until the strawberries become soft.
- Mash the strawberry mixture and push through a sieve to get all the seeds.
- Once the mixture is cooled a little, add the gelatine powder and mix thoroughly.
- Pour the strawberry sauce over the top of the cooled cheesecake.
- Place the cheesecake back in the refrigerator and cool for another hour to set the topping.
- Carefully slide a knife around the perimeter of the cheesecake to loosen the spring form ring. Remove spring form ring and take cheesecake off the bottom.
- Decorate the cheesecake with pieces of strawberry and mint leaves.
Notes
- I used low-fat cream cheese and fat-free Greek yogurt for two reasons. To make a cheesecake that can be fully enjoyed after a dinner, because it is a whole lot lighter than cheesecakes made with full fat cream cheese and yogurt. The flavor will surprise you in a positive way. The additional positive effect of the choice is that the caloric value of the cheesecake is reasonable.
- Instead of mint you can use basil; a herb that pairs very well with strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.